Fudgy Caramel Choco Muffins in a Jar

Realised its Christmas tomorrow? (Which by the way MERRY CHRISTMAS) or that its your best friends birthday? And you have no present…

Well here it is! These jars of goodness make the great gifts, everybody or anybody will love.

Here’s one recipe that I have tried and tested, where I received big smiles and lots of Christmas cheers in exchange.

FUDGY CARAMEL CHOCO MUFFINS

What you will need:

• 2 cups organic gluten free or plain flour
• 2 tsp baking powder
• 1/3 cup light brown sugar
• 1/3 cup white sugar
• 2/3 cup Cadbury caramel filled chocolate 

What they will need:

• 1/2 cup organic butter, melted 
• 2 free-range eggs, slightly beaten
• 1 tsp.vanilla
• 2/3 cup of almond milk or regular milk

LAYER UP:  Pack each layer well. Combine the flour and baking powder together first before pouring into the jar. Then add the brown sugar, and the white sugar. Put the chocolate on top of the other ingredients in the jar. Seal and decorate the jar, and attach the recipe tag.

WHAT TO WRITE ON THE RECIPE TAG:

Remove the chocolates  from the jar and set aside. In a large bowl  mix the contents of the jar together. In another bowl, beat together butter, eggs, vanilla and milk. Add the egg mixture to the muffin mix and blend well. Blend in the chocolate caramels. Fill 12 greased muffin cases about 2/3 full and bake at 400 degrees F. for about 15 to 20 minutes. ENJOY :

~ Giant Orange Infused Chocolate Chip Cookies ~

* Dairy Free  * GlutenFree op*

Every-one knows my all time favs are cookies/biscuits! And because of this, my expectations for perfectly tasting and textured cookies are very high. These beauties have topped that high! Crispy edges, but also moist and soft with a beautiful festive tang of the best combination of orange and good quality chocolate, they are perfect!

Have I tempted you to try this recipe out yet??

I have made this recipe using a gluten free option, which I have tried and tested! They tast exactly the same. However, PLEASE NOTE that if you are going with a gluten free option to really keep an eye out when they are cooking as they may even need 5 minutes shorter in the oven for a beautiful texture.

I will be making these cookies again soon, but adapting them for VEGANS! So watch out 🙂

Serves: 18 Large / 36 regular

What you will need:

• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 cup soy butter, softened
• 1 tsp. vanilla extract or orange extract
• 1 egg, room temperature
• 2 cups all-purpose flour or gluten free flour
• 1 tsp. gf baking soda
• 1/4 tsp baking powder
• ¼ tsp. salt
• 1 cup dairy free chocolate chips (preferably dark cocoa)
• 4 tbsp. freshly squeezed orange juice
• 1 tbsp. orange zest
• Melted Dark Chocolate to coat on top (Optional)

What to do:

Preheat oven to 170° (325F) Gas Mark 3. Line two or three baking trays with parchment paper.

In a large bowl beat together the butter and sugars with a handheld electric whisk/freestanding electric whisk until light and fluffy. Add in the egg and vanilla/orange extract. Mix until well combined before adding the orange juice and zest, mixing again.

In a separate small bowl, sift together the flour, baking soda, baking powder and salt. Gradually add in stages to the butter mixture, mixing until just combined. Then, stir in the chocolate chips.

Measure out one and a half tablespoon-sized portions or whatever preference sized cookies you would like and roll into balls. Gently press the balls slightly but not flat, make sure the balls are evenly spread out. Bake for about 10 minutes, or until slightly golden. Remove from oven and allow to cool for a couple of minutes on the tray before transferring the yummy cookies to a cooling rack.

(optional) Either dip your cookie into the melted chocolate or drizzle lightly over.

The cookies should be soft and chewy, perfect with a nice hot mug of coco.

Please note that more than 6 cookies were made, I only pictured 6 because I couldn’t fit them all in!

Got Instagram? When you re-create this dish, snap it, upload it, and tag me (@floralfoodss) so I can see your brilliant work! **

Blackberry Chia Seed Jam

* Vegan* GlutenFree* WheatFree* Dairy Free *

Before I say anything this recipe contains NO refined sugar and is one of the most EASIEST, QUICKEST & HEALTHIEST jams you will ever make! Promise.

The bramble bushes are STILL out! Summer is pretty on-off here but big fat gorgeous and juicy blackberries are still blooming each day in our back garden!

Of-course if your fridge is not filled with freshly picked blackberries, this recipe is still for you. I have not tried and tested it myself, but i hear you can omit the blackberries for raspberries. If not the supermarket down the road should sell a few punnets, right?

The thing is I have been seeing a lot of these chia jams around on Instagram, etc. and as I needed to make use of the mountains of containers filled with blackberries we have as possible, I thought it would be brilliant to make a gorgeous jam for those morning toast orders.

The Jam may not have the full ‘jelly’- type consistency, but I have to say (in my opinion) it tastes SOOOOOOO much better!

I would recommend trying it with a nut butter (e.g. Almond or Peanut butter) or on a fresh baked scone with some cream.

What you will need:

• 455g  blackberries, Can be frozen berries
• 3 Tablespoons Chia Seeds
• 3 Tablespoons Agave Nectar or Maple Syrup                                             (Or more depending on how sweet you like it)
• 1/4 tsp vanilla extract (a drop)

What to do:

In a medium-sized pot, bring the blackberries to a low boil for 2 minutes (longer if frozen), stirring frequently. Reduce the heat to  a low heat and lightly mash the blackberries with either a fork or a potato masher (Make sure to leave some berries in chunks for a better texture.)

Then, add in the Agave/syrup and the chia seeds. Cook the jam on low heat (simmering)  until it thickens, about 3 to 5 minutes. Make sure you stir the jam frequently so that the jam doesn’t stick.

Afterwards, remove the jam from heat and add in the vanilla extract, stir. Let the jam cool to room temperature, before pouring it into a glass jar or an air-tight container and store in the fridge. This jam  can  keep in the fridge for up to 2 weeks.

ENJOY x

Got Instagram? When you re-create this dish, snap it, upload it, and tag me (@floralfoodss) so I can see your brilliant work! **